Tea Preparation Research Articles

White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles

Recent investigations have associated white teas with anti-carcinogenic, immune-boosting, and antioxidative properties that may impact human health in a manner comparable to green teas. An in-depth chemical analysis of white tea types was conducted to quantify polyphenols and antioxidant potential of 8 commercially available white teas, and compare them to green tea. Extraction and HPLC protocols were optimized and validated for the quantification of 9 phenolic and 3 methylxanthine compounds to examine inter- and intra-variation in white and green tea types and subtypes. A sampling strategy was devised to assess various subtypes procured from different commercial sources. Variation in antioxidant activity and total phenolic content (TPC) of both tea types was further assessed by the 1-1-diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteau (F-C) assays, respectively. Total catechin content (TCC) for white teas ranged widely from 14.40 to 369.60 mg/g of dry plant material for water extracts and 47.16 to 163.94 mg/g for methanol extracts. TCC for green teas also ranged more than 10-fold, from 21.38 to 228.20 mg/g of dry plant material for water extracts and 32.23 to 141.24 mg/g for methanol extracts. These findings indicate that statements suggesting a hierarchical order of catechin content among tea types are inconclusive and should be made with attention to a sampling strategy that specifies the tea subtype and its source. Certain white teas have comparable quantities of total catechins to some green teas, but lesser antioxidant capacity, suggesting that white teas have fewer non-catechin antioxidants present. Practical Application: In this investigation white and green teas were extracted in ways that mimic common tea preparation practices, and their chemical profiles were determined using validated analytical chemistry methods. The results suggest certain green and white tea types have comparable levels of catechins with potential health promoting qualities. Specifically, the polyphenolic content of green teas was found to be similar to certain white tea varieties, which makes the latter tea type a potential substitute for people interested in consuming polyphenols for health reasons. Moreover, this study is among the first to demonstrate the effect subtype sampling, source of procurement, cultivation, and processing practices have on the final white tea product, as such analysis has previously been mostly carried out on green teas.

The rise to prominence of Artemisia annual the transformation of a Chinese plant to a global pharmaceutical

This paper focuses on the transformation of a recently promoted medicinal plant namedArtemisia annua L. For over 2000 years, the Chinese have used A. annua as a herbal tea preparation against malaria. Pharmacological studies led to the isolation of artemisinin as the principal anti-malarial compound. Since 2001, the World health Organisation (WhO) has recommended artemisinin-based combined therapies (‘ACTs’) for the treatment of malaria – novartis is the leading actor to extract the compound in tablet form. in the 1990s, A. annua was introduced to Tanzania. Beside the local plant-based promotion of Artemisia-tea as an efficient, inexpensive natural practice to treat malaria, Tanzania hosts influential actors who seek to commercialise the plant. By following the biography of the Chinese medicinal plant, its global transfer, production, marketing, distribution, consumption, and its transformation to a highly demanded commodity, the paper critically reveals the dialectics and reciprocities between different actors and their relation to existing powerful reference systems (such as WhO, Pharmaceutical industry).

Possible green tea-induced thrombotic thrombocytopenic purpura

A case of a patient who developed thrombotic thrombocytopenic purpura (TTP) after consuming a weight-loss product containing green tea is reported. A 38-year-old, 68-kg Caucasian woman arrived at the emergency department with a one-week history of malaise, fatigue, and petechiae of the skin. She had no symptoms of infection and denied illegal drug use. Her medical history included hypothyroidism, for which she was treated with levothyroxine 150 microg daily for the past four years. She reported that she had been using a green tea preparation for the two months before admission to lose body weight. The daily preparation contained 200 mg of green tea extract 5:1, equivalent to 1 g of natural green tea. On clinical examination, the patient appeared acutely ill and was afebrile, with pallor, petechiae, and purpura of the extremities. Laboratory test results at the time of admission revealed that the patient had anemia and marked thrombocytopenia. A peripheral blood smear demonstrated a feature of microangiopathic hemolytic anemia. Immunoglobulin G autoantibodies against ADAM metallopeptidase with thrombospondin type 1 motif, 13 were detected. On hospital day 3, the patient appeared confused and exhibited aphasia that was initially transient but then recurrent. Brain computerized tomography did not exhibit focal pathology. Over the next few days, her neurologic symptoms subsided and her platelet count and hematocrit value gradually increased. Plasmapheresis was performed (12 procedures). Corticosteroid treatment was also initiated. After 20 days of hospitalization, the patient was discharged. A 38-year-old woman developed TTP after consuming a weight-loss product containing green tea extract for two months.

Study of the release of gallic acid from (–)‐epigallocatechin gallate in old oolong tea by mass spectrometry

Liquid chromatography combined with multiple-stage mass spectrometry (LC/MS(n)) was used to study the pathway of the release of gallic acid (GA) from epigallocatechin gallate (EGCG) in infusion of old oolong tea. The possibility of releasing GA from EGCG in old tea preparations was supported by an in vitro observation of GA degraded from EGCG under heating conditions mimicking the drying process. Negative electrospray ionization with the data-dependent mode of MS(n) was used to study the formation pathway of GA in old oolong tea. The MS(n) data show that GA was released from the dimer of EGCG, not directly degraded from EGCG.

The Angel in the Gourd: Ritual, Therapeutic, and Protective Uses of Tobacco (Nicotiana tabacum) Among the Tzeltal and Tzotzil Maya of Chiapas, Mexico

Abstract In this article, I document contemporary highland Maya use of traditional tobacco (Nicotiana tabacum) preparations among the highland Maya (Tzeltal-Tzotzil) of Chiapas, Mexico. Among the Ancient Maya, Nicotiana was considered a sacred plant, closely associated with deities of earth and sky, and used for both visionary and therapeutic ends. The contemporary Tzeltal and Tzotzil Maya of Highland Chiapas are bearers of this ethnobotanical inheritance, preserving a rich and varied tradition of Nicotiana use and folklore. The entire tobacco plant is viewed as a primordial medicine and a powerful botanical “helper” or “protector.” Depending on the condition to be treated, whole Nicotiana leaves used are used alone or in combination with other herbs in the preparation of various medicinal plasters and teas. In its most common form, fresh or “green” leaves are ground with slaked lime to produce an intoxicating oral snuff that serves as both a protective and therapeutic agent. Despite its historical and cu...

Synergistic Capsicum-tea mixtures with anticancer activity.

We have demonstrated a synergy between a decaffeinated green tea concentrate and a vanilloid-containing Capsicum preparation obtained commercially. At a ratio of 25 parts green tea concentrate to 1 part Capsicum preparation, the resultant product exhibited efficacy in the killing of cancer cells in culture 100-times that of green tea on a weight basis. These studies were guided by assays of the putative catechin-vanilloid target protein tNOX, a cell surface growth-related enzymatic activity specific to cancer. The activity of the protein target was inhibited by the tea catechins and the Capsicum vanilloids. As with growth, the tea and Capsicum preparations evaluated were synergistic in their inhibition of the target enzymatic activity.

The Past and Future of Studies on Tea and Cancer Prevention

Tea (Camellia sinensis, Theaceae) is the most popular beverage in the world. Tea preparations are classified into four types: green, black, oolong and pu-erh teas. The cancer-preventive effects of tea extracts and tea polyphenols have been demonstrated in various experimental systems of mutagenesis and carcinogenesis. Anticarcinogenic effects of tea polyphenols have been reported in the tissues/organs of skin, esophagus, stomach, colon, bladder, lung, liver, pancreas, prostate, and mammary glands of various animal models. These effects are believed to be based on green tea catechins and black tea theaflavins. Polyphenols play potential roles in reducing oxidative stress, modifying carcinogen metabolism, enhancing DNA damage repair, inhibiting tumor promotion and metastasis, and/or modulating cell-cycle arrest, apoptotic death of pre-cancerous/cancerous cells, and oncogenic signal transduction. Indeed, much evidence on the cancer preventive effects of tea polyphenols has been reported in in vitro and animal experiments. However there is insufficient and inconsistent evidence for the association between tea consumption and cancer incidence or mortality in humans. This review includes perspective on: 1) antimutagenic and anticarcinogenic effects in in vitro systems; 2) anticarcinogenic effects in animal models; 3) molecular mechanisms of anticarcinogenesis; 4) biotransformation and pharmacokinetics of tea catechin; 5) epidemiological studies; and 6) possibilities of human cancer prevention by tea polyphenols and future problems for clarification.

Persons with Alzheimer's disease perform daily activities using verbal-instruction technology: A maintenance assessment

Objective: To assess whether verbal-instruction technology could help persons with mild and moderate Alzheimer's disease maintain their recaptured performance of daily activities.Methods: This study followed nine patients who had participated in previous studies aimed at helping them recapture one or more functional daily activities (i.e. table setting, coffee, tea or snack preparation, use of make-up and shaving). The plan was to follow each patient for at least 6 months after the intervention, unless his/her condition called for an earlier end of the study.Results: The study was interrupted after 5 months for two patients who developed serious behavioural problems and continued for 6–14 months for the other seven patients who had largely accurate performance with some adaptations of instructions/steps. Most patients also showed mood improvement during activity.Conclusion: Verbal-instruction technology might be considered a critical tool to help persons with Alzheimer's disease enhance their activity and mood.

Influence of the Extraction Method on the Yield of Flavonoids and Phenolics from Sideritis spp. (Pirin Mountain tea)

The influence of the extraction method on the yield and composition of extracts of Sideritis (Pirin mountain tea) has been studied. Maceration, ultrasound-assisted (USAE) and microwave assisted extraction (MAE) were applied. Total phenolics and total flavonoids were quantified spectrophotometrically, and individual compounds were analyzed by HPLC-DAD-MS(n). This preliminary study reveals that the traditional way of tea preparation from Sideritis is the most appropriate in order to extract the maximum of total flavonoids and total phenolics. In the case of methanol extraction, the optimal method is USAE.

Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action

The healing activity of black tea (BT) and BT fermented with Candida parapsilosis and kombucha culture, designated as CT and KT respectively against the indomethacin-induced stomach ulceration has been studied in a mouse model. The KT sample (KT4) produced by fermenting BT for four days, showed the best DPPH radical scavenging capacity and phenolics contents. Hence the ulcer-healing activity of KT4 was compared with those of CT4 and BT. All the tea extracts (15 mg kg(-1)) could effectively heal the gastric ulceration as revealed from the histopathological and biochemical studies, with relative efficacy as KT4 > CT4 ∼ BT. The healing capacities of the tea extracts could be attributed to their antioxidant activity as well as the ability to protect the mucin content of the gastric tissues. In addition, the ability of KT4 to reduce gastric acid secretion might also contribute to its ulcer-healing activity. The tea preparation KT4 (15 mg kg(-1)) was as effective as the positive control, omeprazole (3 mg kg(-1)) in ulcer healing.

Green tea preparation and its influence on the content of bioactive compounds

Abstract The effect of different extraction conditions and storage time of prepared infusions on the content of bioactive compounds of green teas and their antioxidant capacity were investigated. The content of total phenols, total flavonoids and total non-flavonoids in green teas was determined spectrophotometrically, while 7 flavan-3-ols, 6 phenolic acids and 3 methylxanthines were identified and quantified by using high performance liquid chromatography (HPLC–PDA). Among the tested green teas bagged green tea Twinings of London was recognized as the richest source of phenolic compounds (3585 mg/L GAE of total phenols). The most abundant phenolic constituents of green tea were flavan-3-ols, of which EGCG was prevailing in all teas (94.54–357.07 mg/L). The highest content of caffeine, as the most abundant methylxanthine, was determined in powdered green tea. The findings of this investigation suggest that extraction efficiency of studied bioactive compounds from green tea depends on the extraction conditions and that maximum extraction efficiency is achieved during aqueous extraction at 80 °C, for 5′ (powder), 15′ (bagged) and 30′ (loose leaf). In order to determine the antioxidant capacity of teas the DPPH, ABTS and FRAP assays were applied. Regardless of the extraction conditions all green teas exhibited significant antioxidant capacity in vitro, which was in correlation with their phenolic content, confirming that green tea is one of the best dietary sources of antioxidants.

Quantitative HPTLC determination of stachydrine in cardioactive plant drugs such as in an antiarrhythmic refined extract of Leonurus cardiaca Ph.Eur

Antiarrhythmic drugs of chemical origin are in clinical use since decades but their application is often limited by adverse effects and especially by an inherited proarrhythmic risk [1]. In contrast, tea preparations from aerial parts of the European plant Leonurus cardiaca L. are traditionally used as a remedy against tachyarrhythmia, heart failure, and other cardiac disorders [2–4]. Nevertheless, a scientific basis for these therapeutic effects has not been established up to now [5]. Recently, an antiarrhythmic refined extract was prepared from L. cardiaca via bioassay guided fractionation [6], making the development of improved methods of extract characterisation necessary.

Effects of olfactory dysfunction on sensory evaluation and preparation of foods

Aim of this study was to investigate the impact of olfactory dysfunction on behavior during sensory evaluation and self-preparation, as well as on sensory perception and pleasantness of green tea and coffee. We compared the intensities of overall odor, flavor, and bitter taste, respectively, and the pleasantness ratings for three different concentrations of green teas and coffees between three groups: young ( n = 30) and elderly ( n = 30) with normal olfactory function and elderly ( n = 30) with olfactory dysfunction. In addition, we compared the subject groups’ behavior during sensory testing and preparation of green tea or coffee. As expected, elderly subjects with olfactory dysfunction rated the overall odor intensity less intense than subjects with normal olfactory function. Also, elderly subjects with olfactory dysfunction rated the intensities of overall flavor and bitter taste significantly lower rather than subjects with normal olfactory function in green tea, whereas this result was not obtained in coffee. Compared to young subjects with normal olfactory function, elderly with olfactory dysfunction used more green tea powder to optimize their own green tea. Moreover, olfactory function scores assessed by the “Sniffin’ Sticks” test were positively related with sniffing frequency for green tea and with sniffing time for coffee during sensory evaluation. During preparation of the green tea, compared to elderly subjects, young healthy subjects tried to adjust the green tea more frequently by adding green tea powder or water. Such behavioral differences were not present during coffee preparation. In conclusion, our findings demonstrate that olfactory dysfunction affects odor perception and sniffing behavior. However, under the current conditions, it appeared to have no effect on hedonic ratings and self-preparation behaviors.

Antioxidant Capacity and Polyphenolic Content of Blueberry (Vaccinium corymbosumL.) Leaf Infusions

Antioxidant capacity and polyphenolic content of leaf infusions prepared from six highbush blueberry cultivars (Vaccinium corymbosum L.), one wild lowbush blueberry cultivar (Vaccinium myrtillus L.), and one commercially available mix of genotypes were determined. In order to simulate household tea preparation conditions, infusions were prepared in water heated to 95 degrees C. The dynamics of extraction of polyphenolic antioxidants were monitored over the course of 30 minutes. Extraction efficiency, quantified in terms of the total phenol (TP) content, and antioxidant capacity of infusions, evaluated by the ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, were compared with cultivar type and extraction time. The 30-minute infusions exhibited the highest TP content and antioxidant capacity according to all three assays. Wild blueberry infusion had the highest TP content (1,879 mg/L gallic acid equivalents [GAE]) and FRAP values (20,050 microM). The range of TP values for 30-minute infusions was 394-1,879 mg/L GAE with a mean of 986 mg/L GAE across cultivars; FRAP values fell between 3,015 and 20,050 microM with a mean of 11,234 microM across cultivars. All 30-minute infusions exhibited significant scavenging capacity for DPPH(*) and ABTS(*+) radicals, comparable to different concentrations of catechin, gallic acid, and 6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid. Overall, tested infusions showed significant reducing capacity as well as radical scavenging potential, which places blueberry leaf tea high on the list of dietary sources of antioxidants.

TLC-Based Start-to-End Method of Analysis of Selected Biologically Active Compounds Contained in Common Sage (Salvia officinalis L.)

Common sage (Salvia officinalis L.) is an herb native to the Mediterranean region and nowadays is cultivated in many parts of the world. This plant has been known and utilized for hundreds of years in natural medicine, due to its curative properties and good performance in combating various diseases. In spite of its well recognized curative potential, the chemical composition of common sage is far from being sufficiently explored, and research is needed in the areas of phytochemistry and pharmacognosy to better scrutinize its constituents and therapeutic properties. It was the aim of this study to elaborate a start-to-end approach to extraction and chromatographic separation of the compounds contained in common sage, based on thin layer chromatography with densitometric detection and preparative layer chromatography, additionally supported by high performance liquid chromatography with diode-array detection and head-space gas chromatography with mass spectrometry detection. This approach was meant to enable an effective fingerprint analysis, focused mainly on flavonoids, phenolic acids, and terpenes, of the common sage samples, and its performance was demonstrated by analysis of a commercially available common sage tea preparation.

Persons with moderate Alzheimer's disease improve activities and mood via instruction technology.

Three studies assessed the (a) effectiveness of verbal instructions presented via technology in helping persons with moderate Alzheimer's disease perform daily activities and (b) impact of activity engagement on mood. The 3 studies targeted coffee preparation with 2 women, use of make-up with 2 women, and use of make-up and tea preparation with 3 women. Intervention effects on activity performance were assessed through nonconcurrent multiple baseline designs across participants or multiple baseline designs across activities. The impact of activity on mood was assessed by recording indices of happiness during activity trials and parallel nonactivity periods. Verbal instructions presented via technology were effective in helping all participants perform the target activities. The participants also showed mood improvement (ie, increases in indices of happiness) during the activity. These results suggest that the approach reported may be a useful strategy for helping persons with Alzheimer's disease.

Über die Wirkung von (Schwarz-) Teeumschlägen auf die Haut

SummaryMillennia-old experience with application of tea extracts as an external treatment prove beneficial in the treatment of inflammatory lesions of various origins, in particular but also in the context of venous disorders. The legends that abound in the discovery of tea are innumerable. One tells of how a coincidence the Chinese Emperor Shen Nung (2737 BC), who took great care to ensure cleanliness and cooked for this reason his drinking water, the tea flavour brought: A gust of wind blew some tea leaves into the kettle with boiling water, this golden colored it and gave him a pleasant aroma. The emperor tasted the drink and felt refreshed. Tea was then the drink in the „Middle Kingdom“, just as long – but probably even longer – it is used there as a remedy. Later in the Tang Dynasty (618–907 AD) tea was discovered as a commodity, and it developed into a vibrant China's tea trade with its neighbors, this time the tea was probably also brought about by land to Europe. A wide distribution in the population took place in Europe but only after the first tea transport from Japan to Amsterdam with sailboats in 1610. The application of (herbal) tea extracts in the context of compresses for the treatment of skin diseases was embedded in the population in Europe but much earlier. So this is described in the books of Hildegard von Bingen (*1098; † September 17, 1179). Nowadays, the application of black tea extract in the topical treatment of inflammatory and infectious diseases in traditional medicine is widespread and established in dermatology, paediatrics, combustion medicine, radiotherapy, gynaecology and allergology.The beneficial in the treatment of inflammatory lesions applies also to skin affections in the context of venous disorders. This could be demonstrated here in a not placebo controlled, non-randomized study: The treatment of 40 patients with inflammatory skin changes at the lower legs, mostly in the context of venous disorders, with black tea compresses started on the first day of patient contact and was always carried out in addition to a causal treatment of the underlying disease. In no case there was a worsening of the findings. In all cases a fast decay of redness, oozing, erosion, itching, pain, tenderness and edema within 2 to 3 days was observed after initiation of treatment.An analysis of the evidence for the mechanisms of action by review of the extensive literature shows that well-founded knowledge on anti-inflammatory, antimicrobial, analgesic, anticancer, differentiation-promoting and antiaging properties is available. A detailed description of the pathophysiologic findings on the various effects is thus given. Conclusion: The good tolerability of this treatment combined with good effect, especially in combination with other therapies and the experience of probably millions of people for many centuries is a recommendation to apply this treatment more frequently, particularly as an adjunctive treatment of inflammatory lesions. The findings on the protective effects against chemical, physical and microbial aggressions mean that tea extracts can be potent agents in the prevention of skin diseases in the context of chemical loads in the (working) life, of natural and unnatural radiation exposure and in people with a tendency for inflammatory skin diseases such as eczema appear to seborrheic dermatitis, psoriasis or vitiligo. Moreover, there is evidence that tea extracts are able to stop the skin aging process, not only, but even reverse it. All these arguments are sufficient as a reason for a more frequent use of tea and tea extracts in the treatment and prevention of skin diseases.Treatment protocol: Preparation of tea compresses: Take tea bags individually or 4 in 500 ml of water or 5 teaspoons tea leaves ~ 10 g tea leaves in 500 ml water. Bring water to boil. Pour tea leaves / tea bags with hot water and wait more than 10 (to 30) minutes, strain tea leaves, remove bags, cool tea and tea bags (e. g. in a refrigerator at 8° C). Application of tea compresses: Put cool, damp (not dripping-wet) tea bags of affected skin or for larger affectes skin areas soak ironed handkerchief or cotton cloth with cold tea and put it cool, damp (not dripping-wet) to the affected skin, e. g. wrap the affected extremity. Do not forget to put inferior to it an old towel or paper for tea stains strongly yellow-brown! Leave tea bags or tea compresses for 5 to 15 min to take effect. Repeat treatment 2–3x/day until acute symptoms are relieved or disappeared.

Quantitation of estragole by stable isotope dilution assays

Various calibration strategies for the quantitation of the phenylpropane estragole by gas chromatography–mass spectrometry were developed and compared. For application in stable isotope dilution assays, two deuterium labelled estragole isotopologues were synthesized. Of these, [3′,3′-2H2]estragole was prepared by Wittig reaction of 4-methoxy-phenylacetaldehyde with [2H3]methyl-triphenyl-phosphonium bromide, whereas [1″,1″,1″-2H3]estragole was obtained by demethylation of estragole and deuteromethylation of the resulting 4-allylphenole. Besides estragole isotopologues, 1,2,4-trimethoxybenzene and 4-propylanisole were also tested as internal standards (I.S.) for the determination of estragole in fennel tea. [1″,1″,1″-2H3]Estragole, 1,2,4-trimethoxybenzene, and 4-propylanisole revealed linear calibration functions and, therefore, were suitable for estragole quantitation. In contrast to this, [3′,3′-2H2]estragole could only be applied as I.S. if it was added to the extracts in stoichiometric deficiency compared to unlabelled estragole. Moreover, due to its different chemical and physical properties, 1,2,4-trimethoxybenzene showed a recovery as low as 77%, whereas the other I.S. revealed recovery rates close to 100%. Considering the “real” values of estragole in fennel tea, the choice of the I.S. obviously is less important than the way of preparing the tea. In contrast to the common method for tea preparation, squeezing of the teabags increased the estragole content significantly by 50%.

Massive Accumulation of Gallic Acid and Unique Occurrence of Myricetin, Quercetin, and Kaempferol in Preparing Old Oolong Tea

Old oolong tea, tasting superior and empirically considered beneficial for human health, is prepared by long-term storage accompanied with periodic drying for refinement. Analyzing infusions of three old and one newly prepared oolong teas showed that significant lower (-)-epigallocatechin gallate (EGCG) but higher gallic acid contents were detected in the old teas compared to the new one. The possibility of releasing gallic acid from EGCG in old tea preparation was supported by an in vitro observation of gallic acid degraded from EGCG under heating conditions mimicking the drying process. Moreover, three minor flavonols, myricetin, quercetin, and kaempferol, that were undetectable in the new tea occurred in all of the three old teas. Converting the new oolong tea into an old one by periodic drying revealed the same characteristic observation, i.e., massive accumulation of gallic acid presumably released from EGCG and unique occurrence of flavonols putatively decomposed from flavonol glycosides.

The Relation between Green Tea Consumption and Cardiovascular Disease as Evidenced by Epidemiological Studies

Although substantial evidence from in vitro and animal studies indicates that green tea preparations inhibit cardiovascular disease processes, the possible protective role of green tea consumption against this disease in humans remains unclear. We conducted a population-based prospective cohort study (the Ohsaki Study) to examine the association between green tea consumption and mortality from cardiovascular disease (CVD), cancer, and all causes with 40,530 persons in Miyagi prefecture, in northern Japan. Previously published work has shown that green tea consumption was inversely associated with mortality from CVD and all causes. The inverse association of mortality from CVD was more pronounced in women (P = 0.08 for interaction with sex). In women, the multivariate hazard ratios (95% confidence intervals) of CVD mortality across increasing green tea consumption categories were 1.00, 0.84 (0.63–1.12), 0.69 (0.52–0.93), 0.69 (0.53–0.90) (P for trend = 0.004). Within CVD mortality, the stronger inverse association was observed for stroke mortality. Because our observational study has found the inverse association, I report here the results of a review of epidemiological evidence from randomized controlled trials (RCT) of the association between green tea or green tea extracts and CVD risk profiles. More than half of the RCT have demonstrated the beneficial effects of green tea on CVD risk profiles. These results from RCT suggest a plausible mechanism for the beneficial effects of green tea and provide substantial support for our observations.